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Y’all know I don’t do many treat recipes, but every once in a while inspiration strikes and I roll with it. Last night I was working on recipe development for the cookbook, looked over at a jar of Love Bean and a great idea popped into my head.

What’s Love Bean? It’s a fudgy spread that’s dairy-free, grain / gluten-free, vegan and totally delicious. I wouldn’t make these everyday—they are still a sweet treat even though they’re Paleo-friendly—but for a single, lush bite to take care of a sweet craving, they’re perfect.

No Love Bean? The product is a blend of coconut oil, cocoa and coconut sugar and while I have no idea what the proportions are, if you’re savvy in the kitchen you can probably figure out how to make a suitable substitute.

Directions for Mocha Coconut Macadamia Truffles

In a medium bowl, add the coconut, Love Bean fudge, coffee, sea salt and protein powder (optional). Mix well to combine. If the mixture seems very soft, put it in the refrigerator for 10 to 15 minutes to firm up. You want it soft enough to roll but not so soft that it falls apart.

Place the chopped macadamia nuts in a shallow bowl or on a plate.

Get a teaspoon of the mixture and shape it into a ball. Drop the truffle into the macadamia nuts and gently roll it around until all sides are coated. Repeat with the rest of the mixture.

Store covered in the refrigerator or freezer.

Change It Up

If you’re limiting caffeine, you can use decaf coffee or omit it all together. They’re still delicious.

Can’t eat nuts? Roll the truffles in cocoa powder or shredded coconut. Or just leave them naked!

Questions? Leave them in the comments below, and I’ll get back to you ASAP!

This rich Paleo Dark Chocolate Coconut Pudding is so easy to make for an every-once-in-a-while treat.

A couple months back, I posted a very similar recipe with gelatin and some folks wrote in requesting other options for thickeners.

I reworked the ingredients just slightly and the result was equally tasty and simple but gelatin-, egg- and dairy-free! Serve it in small dessert cups for just the perfect little bite. Tiny spoons are fun, too.

In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate and cocoa powder.

Warm the milk until the chocolate is completely melted. Turn off the heat and stir in the chia seeds and vanilla extract. [Hint: Add the chia seeds while whisking continuously or else they will stick to the bottom of the pan in one big gelatinous lump. Not cool.]

Whisk thoroughly until the chia seeds begin to thicken the mixture a bit.

Pour into small serving cups and refrigerate for at least an hour until the mixture is very thick.

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Have you ever used chia seeds as a thickener?

This dairy-free dark chocolate coconut pudding has four ingredients and is stupid-easy to make. Believe it!

I occasionally eat dark chocolate, and I try to stick to soy lecithin-free, very dark (85%+), high quality stuff when I can. I wanted to use dark chocolate in an ultra simple dessert and instead of opting for a mousse—which has eggs—I used gelatin to firm up this treat. Look for high quality gelatin. My favorites are this one and this one.

It’s not very sweet because I didn’t add anything extra besides what’s in the chocolate, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.

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I know this sounds bizarre: smoky bacon simmered down with sweet maple syrup, tangy apple cider vinegar, dark coffee and of all things, chocolate to create a thick jam-like texture. This recipe is modified from one I found on allisoneats.com, but I really wanted to cut down on the amount of sugar and add some cinnamon and nutmeg to give the jam another dimension of flavor. The result is pretty awesome on just about everything and goes extremely well on top of a nice, juicy grass-fed burger. It takes a bit of time due to the simmering but other than that is pretty simple to make. You could also create this and leave out the chocolate which would make the bacon jam pair nicely with some sunny side up eggs.

Truthfully, I’m not the paleo dessert girl. It’s not that I’m anti-dessert…well, let’s just say that it leads me down the path of too many sweets most of the time. I really wish I did paleo desserts often on the blog because, let’s face it, I’d be far more popular. But alas, sticking to what I know is what I tend to do. This is so easy it should be illegal, and it’s perfect for making in tiny batches when you want just a bit of a sweet treat. This reminds me of summers as a kid when my family would walk to the neighborhood soft-serve place…we’d get big cones and always get chocolate “dip”–the crunchy shell that you’d have to race to eat or else the ice cream would come melting out from all sides. This one has no added sugar though

Ingredients for Banana “Ice Cream” with Chocolate Shell

For the “Ice Cream”

1 frozen banana

2-3 tbsp coconut milk

1/2 tsp vanilla extract

For the Chocolate Shell

1/2 tbsp coconut oil

1/2 tbsp cocoa powder

Pinch of ground coffee (optional)

Directions for Banana “Ice Cream” with Chocolate Shell

1. Make the shell in a small bowl first by melting the coconut oil in the microwave for about 15-20 seconds. Mix in the cocoa powder and pinch of ground coffee.

2. Next, make the “ice cream”. (This is truly not an ice cream because there are no eggs/custard, but it’s a good stand-in.)

3. Add the frozen banana to the food processor and break down a bit. Next drizzle in the coconut milk and vanilla extract. You may need to stop the processor and break up any big chunks. Process until smooth and creamy but not too melted.

4. Work quickly…scoop out the ice cream into a bowl and drizzle the chocolate shell on top. Immediately the coconut oil/cocoa mixture will harden up and get crunchy…mmm!

5. Eat. Enjoy. You could also top with shredded coconut, nuts or even some sliced berries to really put it over the top!

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I’m Steph…

...the creator of Stupid Easy Paleo. I'm a nutritionist and science nerd, and I love to lift heavy things up (and put them back down again). Let me show you how easy it is to eat real, nutritious food!